Murgh Ka Shorba (Indian Style Chicken Soup)
This unassuming chicken soup gave me life when I was sick. I ordered in from a local restaurant and when it first arrived its murky, thinned down appearance held little promise. But two sips and I was hooked! I drank it everyday for a week. I requested the chef to tone down the pepper because my inflamed throat could not tolerate any spice. I also requested him to share his recipe so I could try making it at home when I felt better and he was kind enough to oblige. The base of this clear soup is a wholesome chicken bone broth that is simmered all day long at the restaurant. For the sake of convenience, I simplified the process by using an electric pressure cooker. However, I have tried my best to retain the flavor and goodness of this soul-satisfying soup. It gets few points for looks, but when it comes to comfort, it is spot on. This is a soup that soothes the throat, nourishes the gut and hugs the soul. Ill or well, it is a recipe I am proud to have in my culinary arsenal.
Recipe
Murgh Ka Shorba
(Serves 4)
Ingredients
2 tbsp salted butter
1 small onion, roughly chopped
10-12 garlic cloves
1” piece ginger, peeled
1 tsp coarsely crushed black peppercorns
1/2 cup cilantro stalks
750 grams chicken bones ( I bought mine from Licious)
6 cups water
Salt to taste
1 tbsp all purpose flour
2-3 tbsp single cream (I used Amul Fresh Cream)
Lemon juice, to taste
Chopped cilantro leaves, to garnish
Method
To make the Bone Broth -
In a mortar and pestle coarsely pound the garlic, ginger and cilantro stalks.
In an stovetop or electric pressure cooker, melt 2 teaspoons of butter.
Add the onion, garlic, ginger, cilantro stalks and crushed pepper. Sauté until the onion turns translucent.
Add the chicken bones and continue to sauté for 10 minutes.
Add 6 cups of water and a teaspoon of salt. Stir well. Cover and pressure cook for 40 minutes. Let the pressure release naturally.
At this stage, the bone broth can be strained and refrigerated up to a week or frozen up to a month.
To make the Soup -
In a large pan or Dutch oven, melt the remaining butter over medium heat. Add flour and fry until it starts to change color, turns nutty and aromatic. Strain out one cup of the hot stock and add it to the roux (i.e the butter and flour mixture). Mix well to incorporate. Strain the remaining stock and add it to the pan. Bring the soup up to a rolling boil, then lower the heat, cover and simmer for 10-12 minutes. Season to taste with salt and turn off the heat.
For a lighter option, stir in some lemon juice to taste and serve the soup hot garnished with some chopped cilantro leaves.
For a richer option, stir in 2-3 tablespoons of single cream along with the lemon juice. Use an immersion blender to smoothly incorporate the cream into the hot soup. Taste and adjust the salt and pepper if needed. Serve the chicken soup hot garnished with some chopped cilantro leaves.
